Peanuts: Food Quality and Evaluation
Peanuts:
Food Quality and Evaluation
Introduction
Peanuts (Arachis hypogaea) are one of the most versatile crops produced in the world. Also known as ‘groundnuts’, they serve as a major ingredient rather than a whole product. Peanuts contain over thirty essential nutrients and phytonutrients. They are a great source of Vitamin E, niacin, unsaturated fats, folate, fiber, magnesium, phosphorus, manganese, antioxidants, and protein. Research has shown that peanuts, and most fruits, contain about the same levels of antioxidants. Peanuts are also a good source of omega-3 and omega-6 fatty acids. In addition, peanuts contain a chemical called resveratrol in which its studied effects serve as being an anti-aging substance, a reducer for the risk of cardiovascular disease, and a reducer for the risk of cancer (Woodroof). It is safe to say that peanuts are considered a power food. However, containing several nutrients, peanuts are viewed as being the most popular food allergen as well.
History
Considering peanut history, they first grew naturally in the tropical and subtropical regions of South America. During the fifteenth and sixteenth centuries, the time of the Spanish Conquistadors, domestication took place and peanut production started. Throughout the next few years, peanuts were introduced to the world trading system and this supplemented the beginning of peanut production in Asia and Africa. Finally, during the 1700’s peanuts were brought back to North America and began being produced but, the demand was very low since peanuts were considered a food for the poor (American Peanut Council). When George Washington Carver developed over three hundred uses for peanuts, he greatly increased the demand for peanut production. Having the versatile characteristic, peanuts are used in candies, peanut snacks, crackers, peanut butter, cosmetics, nitroglycerin, plastics, and paints. For cooking, peanut oil and peanut flour were produced due to healthier
Food Quality and Evaluation
Introduction
Peanuts (Arachis hypogaea) are one of the most versatile crops produced in the world. Also known as ‘groundnuts’, they serve as a major ingredient rather than a whole product. Peanuts contain over thirty essential nutrients and phytonutrients. They are a great source of Vitamin E, niacin, unsaturated fats, folate, fiber, magnesium, phosphorus, manganese, antioxidants, and protein. Research has shown that peanuts, and most fruits, contain about the same levels of antioxidants. Peanuts are also a good source of omega-3 and omega-6 fatty acids. In addition, peanuts contain a chemical called resveratrol in which its studied effects serve as being an anti-aging substance, a reducer for the risk of cardiovascular disease, and a reducer for the risk of cancer (Woodroof). It is safe to say that peanuts are considered a power food. However, containing several nutrients, peanuts are viewed as being the most popular food allergen as well.
History
Considering peanut history, they first grew naturally in the tropical and subtropical regions of South America. During the fifteenth and sixteenth centuries, the time of the Spanish Conquistadors, domestication took place and peanut production started. Throughout the next few years, peanuts were introduced to the world trading system and this supplemented the beginning of peanut production in Asia and Africa. Finally, during the 1700’s peanuts were brought back to North America and began being produced but, the demand was very low since peanuts were considered a food for the poor (American Peanut Council). When George Washington Carver developed over three hundred uses for peanuts, he greatly increased the demand for peanut production. Having the versatile characteristic, peanuts are used in candies, peanut snacks, crackers, peanut butter, cosmetics, nitroglycerin, plastics, and paints. For cooking, peanut oil and peanut flour were produced due to healthier
References: American Peanut Council. 1997. About the Peanut Industry. Alexandria, VA (http://www.peanutsusa.com/USA/index.cfm?fuseaction=home.page&pid=12) American Peanut Shellers Association Clint Williams division of Texoma Peanut Co, Plant Report. 1996. Going Nuts. J Food Processing Hollis, Paul Woodroof, Jasper. 1983. Peanuts: Production, Processing, Products. 3rd ed. Westport, CT: Avi. 9.10.2.2-1 p. Workman, Daniel. 2007. Top Peanut Countries. Vancouver, Canada (http://www.suite101.com/content/top-peanut-countries-a23947) Wright, D.L., B 3rd Edition, Avi Publishing Company, Westport, CT, 1983 ii) Typical shelled peanut processing flow diagram